First off, the above. Last Wednesday was supposed to be salmon here, but KTA Kailua had SAILFISH. Wow. We had to get some. In case you run across some and want to try it, it is very meaty. I'd say it has a little similarity to ahi but is meatier, overall. The recipes I had recommended a marinade, so I did so in mix of shoyu, olive oil, ginger, sherry, and garlic. I then just pan-fried it for about four minutes on each side and served. Also pictured: Another chunk of that kabocha squash from the neighbor. We are STILL EATING IT. There is one small piece left. That thing was a monster. Best. Squash. Ever. Today, the last cooked slice is becoming a cream of squash soup for lunch, along with toasted cheese sandwiches.So what shall we eat, this week?

Sunday: Shrimp tacos with black beans, tomatoes, cilantro and guacamole; spicy oven fries. Recipe note: I like to saute' the shrimp in a little olive oil and garlic and sprinkle with this "Arizona Dreaming" spice mix I get at Penzey's.com. It gives a little kick but mostly great Southwestern flavor. Monday: Garlic chicken (see the link for the back story on this one), salad. Tuesday: Lasagne Soup and Three-Cheese Breadsticks (found those at Wal-Mart). Mr. L remarked yesterday that it is getting chilly enough for soup, again. This is a very hearty soup and I think it's even better the second day.Wednesday: Salmon, rice, and steamed broccoli (yes, the salmon we were supposed to eat last Wednesday). I'm changing it up, though, and putting chopped artichoke hearts, a touch of lemon juice, a little low-fat mayo and some capers together. Spread that on top of the salmon, and broil. Thursday: Stuffed Peppers; salad. I'm going to substitute ground turkey for the beef, and I'm also adding some peas and mushrooms to the rice-meat mixture. We use "hapa" rice here, which is a mixture of brown and white rice. Friday: EASY night. Let's get pizza, toss a salad, and watch a movie. Saturday: Mahimahi sandwiches (toast the bread) and coleslaw.